In vitro antioxidant, anticholinesterase and antimicrobial activity studies on three Agaricus species with fatty acid compositions and iron contents: A comparative study on the three most edible mushrooms

Published 2011 View Full Article

Authors

Keywords

Journal

FOOD AND CHEMICAL TOXICOLOGY

Volume 49, Issue 6, Pages 1353-1360

Publisher

Elsevier BV

Online

2011-04-16

DOI

10.1016/j.fct.2011.03.019

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